- New York Chefs Celebrate Japan
A Special Evening with Chef Betty Peña of Pig & Khao
On December 7, The Gohan Society held a unique tasting with Chef Betty Peña of Pig & Khao at Chakura event space upstairs from Cha-An Teahouse in the East Village. As one of our 2017 participants in our U.S.-Japan Chefs Culinary Exchange Scholarship Program, Chef Betty has learned to combine the ingredients about which she learned in Japan with the Filipino/Thai flavors she uses in her daily work.
Omicho Ichiba, a Market Known as “Kanazawa’s Kitchen”
Each year The Gohan Society sends chefs from the States to Kanazawa, Ishikawa Prefecture, through our scholarship program. A city of more than 462,000 residents, Kanazawa is situated near the Japan Sea. For that reason, it’s known for its fresh seafood. That locally caught seafood can be purchased in Omicho Ichiba, the market that’s called “Kanazawa’s Kitchen.”
Our chefs visit Omicho to see the fish, vegetables, fruit, and other food products that are native to this beautiful area.
Chefs from Ishikawa Prefecture Train at Three NYC Restaurants
At The Gohan Society, we value the cross-cultural networking that is the result of our US-Japan Culinary Exchange Chefs Scholarship Program. In addition to sending chefs from the US to our host restaurants in Ishikawa Prefecture, Japan, we also invite Japanese chefs to train at high-end restaurants here in New York. This February, three chefs from Ishikawa spent one week training at the fast-paced environments of Bouley, Gramercy Tavern, and Le Bernardin. Photos by Qta Asada and Susan Hamaker
Chef David Bouley Honored by Japanese Government
On Friday, June 3, 2016, Chef David Bouley received the title of Japanese Cuisine Goodwill Ambassador at a conferment ceremony at the residence of Ambassador Reiichiro Takahashi, Consul General of Japan to New York. Considered to be one of New York’s finest chefs, Chef Bouley as long been an advocate of the use of Japanese ingredients in all types of cuisine. In 2011, he opened “brushstroke” with the TSUJI Culinary Institute, where the cuisine is designed to be an expression of “Ichi-go Ichi-e,” which means “once in a lifetime encounter.” Brushstroke focuses on the four seasons and traditions in a modern and highly unique presentation of kaiseki cuisine. Congratulations, Chef Bouley, on this well deserved award!
The Gohan Society’s Foraging Field Trip!
On May 7 members of The Gohan Society went on a foraging field trip with Tama Matsuoka Wong of Meadows and More. Organized by Gohan volunteer Alexis Agliano Sanborn, a group of twelve, including Tim and Nancy Cushman of O-Ya, joined Matsuoka Wong on her sprawling estate in New Jersey to learn about the foraging […]
Chefs from Ishikawa Prefecture Visit NYC
In addition to sending chefs to Japan through The Gohan Society’s U.S.-Japan Culinary Chefs Scholarship Exchange Program, we also invite Japanese chefs to participate in an exchange with top-level restaurants in New York. Four chefs from Ishikawa Prefecture visited New York in early February and took part in four-day “internships” at Jean-Georges, Oceana, and Bouley. […]
Izakaya ULTIMATE SHOCHU Night
On March 4, 2016 The Gohan Society had the pleasure of participating in a special event at the residence of the Consul-General of Japan in New York. Izakaya ULTIMATE SHOCHU Night featured ten distinguished shochu makers from Japan; a lecture about shochu by Stephen Lyman of Kampai.US; and food pairings with dishes prepared by John McCarthy, chef/owner of The Crimson Sparrow restaurant in Hudson, New York, and Executive Chef Kenji Kamiya, who serves traditional kaiseki cuisine at the Consulate General of Japan in New York. It was a night to remember!
The Gohan Society’s 10th Anniversary Gala Video
We celebrated the tenth anniversary of The Gohan Society with a spectacular gala at Sony Club on June 4, 2015. It was a lovely evening where we presented Chef Nobu Matsuhisa and Chef David Bouley with the Washoku Ambassador Awards, introduced our four U.S.-Japan Culinary Exchange Scholarship recipients, and commemorated the designation of WASHOKU to […]
The Gohan Society’s 10th Anniversary Gala
We celebrated our 10th anniversary with a wonderful gala on June 4 at Sony Club, where we honored two remarkable chefs, Nobu Matsuhisa and David Bouley, with the Washoku Ambassador Award and celebrated Washoku being inscribed on the UNESCO Intangible Cultural Heritage list. Thanks to Chef Michael Romano, our Dinner Chairman, and our Dinner Vice […]
Gohan+Shochu Summer Tasting Night at Bara Restaurant
Event with Kampai.US to showcase shochu and Japanese ingredients
Guest Chef Dinner at All’onda with Chef Koji Hagihara of Hakata Tonton
Chef Chris Jaeckle of All’onda and Chef Koji Hagihara of Hakata Tonton team up to present a ramen/pasta, Japanese/Italian six-course tasting menu with sake and beer pairing. Proceeds benefit The Gohan Society.